Cousin Camp Out (Recipe: Sour Cream & Onion Potato Packets)

I‘ve been camping ever since I was about ten, when my sister and I would sling a backpack of food and blankets into a canoe and paddle off to spend the night on a nearby island.

We’d build beds out of moss, sleep under the stars and wake up early for a dip in the lake. It was completely magical – and I still can’t believe my parents let us go! Nowadays, I camp with my young family, crash in a tent and stick to provincial campgrounds over wilderness, but our camping trips are every bit of an adventure as my childhood excursions.

This past weekend we invited a couple of the cousins and grand parents over for a backyard camp out on the summer solstice. It gave us a chance to test out our gear before we head next weekend for two nights of country camping with friends.

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The Beauty of Foil Dinners and My Essential Camping Kitchen Tools

Sunburned, sleepy, and more-than-a-little sandy, we are home from our family camping trip. I’m pleased to report it was one of our better excursions as nothing major was left behind (save for our Bodum; but there are ways to get creative when making coffee), the bugs were few, and we had a lovely campsite near a small beach.

Fortunately, the rain stayed away, despite some violent thunder crashes that sent Noah scurrying back to camp from wherever he was exploring, and as I sit down to type these words I can hear the skies opening up. No matter now, as my boys are fast asleep in their own beds and there’s a roof over us all. Let it rain.

I find the weather always directly effects how much food we consume during a 60+ hour camping trip. If the sun is shining and we are busy hiking trails or swimming, food takes a backseat until about six pm, when we regroup around the fire pit and devour a hearty dinner. If it’s drizzling or cold, much time is spent stoking the fire and eating our way through provisions. Either way, food is always an important part of a camping trip, I think we can all agree on that!

Here’s a recap of our menu, plus a recipe for our favorite dish of the trip.

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